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Coriander chicken pilaf recipe

Coriander chicken pilaf recipe

70 ratings

Cooked in a coriander and cumin-spiced broth, this delicious pilaf recipe gives flavour-packed rice with wonderfully tender chicken. Finished with curly kale, flaked almonds and fresh lime, it's a real festival of flavour and so easy to throw together. Serve up in under an hour on a busy weeknight, or make ahead and freeze for another day. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 449 calories / serving
  • Freezable
  • Healthy


  • 2 tbsp olive oil
  • 2 garlic cloves
  • 5cm piece ginger, peeled
  • 1 red chilli, deseeded
  • 20g fresh coriander, roughly chopped
  • 365g pack mini chicken fillets, chopped into chunks
  • 1 onion, finely chopped
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • 300g long-grain rice
  • 1 vegetable stock cube, made up to 750ml
  • 150g curly kale, sliced
  • 2 tbsp toasted flaked almonds (optional)
  • 1 lime, cut into wedges (optional)
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 9%
  • Sugars

    3g 4%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 68.5g Protein 29.5g Fibre 2.4g


  1. Blitz 1 tbsp oil, the garlic, ginger, chilli and three-quarters of the fresh coriander in a food processor. Slash the chicken pieces, then rub in the paste.
  2. Place a large, deep, lidded nonstick frying pan over a medium-high heat and fry the chicken for 1 min each side until lightly golden. Remove from the pan; set aside. Wipe out the pan and add 1 tbsp oil. Fry the onion over a medium heat for 5 mins until starting to colour. Sprinkle over the ground spices, add the rice and stir to coat.
  3. Pour over the stock, stir through the kale and return the chicken to the pan. Cover and simmer for 25 mins until the chicken is tender and the rice is fluffy.
  4. Scatter with the remaining coriander and the flaked almonds. Serve with the lime wedges, if using.

See more Chicken recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Frozen Chopped Coriander

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